Sweet Potato Rice Recipe
Aromatic, tender, and filling sweet potato rice. This sweet potato rice recipe offers a delicious blend of fluffy, slightly sticky, short grain rice combined with golden sweet potato chunks.
ESTIMATED COST : $6.15, or $1.53 a serve
Ingredients
For the Rice
- 275 grams (9.70 ounces) sweet potato
- 1 ½ cups (340 grams, 12 ounces) short grain white rice such as sushi rice, rinsed and drained
- 1 ½ teaspoon (6 grams, 0.21 ounces) kosher salt or sea salt or to taste
- 1 tablespoon (15 ml/grams, 0.53 ounces) sake
- 1 ½ tablespoon (25 ml/grams, 0.89 ounces) mirin
- 2 ¼ cups (562 ml/grams, 19.82 ounces) water
Sesame Salt
- 2 teaspoon (25 grams, 0.89 ounces) sesame seeds black or white, toasted
- ½ teaspoon kosher salt or sea salt
Instructions
- Wash the sweet potatoes in room temperature water. Once washed, leave the skin on and cut into cubes about 2 cm (0.75 inches) thick. Soak the sweet potato in cold water until ready to use.
- Place the rinsed and drained rice in a medium sized saucepan. Add the salt, sake, mirin, and water. Mix together. Taste for seasoning. Add more salt if desired.
- Drain the sweet potatoes and place on top of the rice in an even layer.
- Place saucepan on the stovetop over medium high heat and bring to a boil. Once at a boil, reduce the heat to low and gently stir the rice. Cover with a lid and cook for a further 20 minutes. Turn off heat, remove from stove, and allow rice to rest for 10 to 15 minutes.
- While the rice is resting, combine the toasted sesame seeds and salt in a small bowl. Set aside.
- Once rested, fluff the rice. Serve, sprinkled with some sesame salt.
Nutrition
Serving: 1 serveCalories: 232kcalCarbohydrates: 43gProtein: 4gFat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 337mgPotassium: 55mgFiber: 1gSugar: 5g
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